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recipes
Queso Fundido Con Chorizo y Rajas: Melted Cheese Casserole with Mexican Sausage & Roasted Chiles Recipe by Rick Bayless, Frontera Grill and Topolobampo, Chicago; courtesy of California Milk Advisory Board Makes 24 appetizer servings 8 fresh poblano chiles
To plate each serving, to order: Heat ⅓ cup chorizo mixture in a small cazuela. Stir in ⅓ cup cheese. Bake in 350°F oven about 5 minutes or until cheese is just melted but has not begun to separate or look greasy. Sprinkle with ¼ teaspoon oregano and serve immediately with 2 tortillas.
Chimayó Cocktail
6 c. thinly sliced white onions
Original recipe by Arturo Jaramillo; featured at Rancho de Chimayó Restaurante, Chimayó, New Mexico; recipe reprinted from Wikipedia
Salt, as needed
Makes 1 cocktail
2 lbs. California Chihuahua cheese or other Mexican-style melting cheese such as Quesadilla or Asadero, shredded (about 8 cups)
Highball glass
1 lb. Mexican chorizo sausage, casing removed
48 corn tortillas, preferably handmade and warm 2 T. crumbled dried Mexican oregano Roast poblanos on an open flame or under a broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes on an open flame or 10 minutes under a broiler. Be careful to char only the skin, not the flesh. Cover with a towel and let stand for 5 minutes. Rub off blackened skin, then pull or cut out stems and seed pods. Tear chiles open and quickly rinse to remove stray seeds and bits of skin. Cut into ¼-inch-wide strips about 2 inches long. In a sauté pan, cook chorizo over medium heat, stirring to break up any clumps, about 5 minutes or until half-cooked. As chorizo heats, it should render enough fat to cook the meat; if the mixture seems dry, add a little oil. Add onions and cook about 10 minutes, stirring frequently, until onions are richly golden and chorizo is cooked. (If the mixture looks very oily, drain.) Stir in poblano strips and season with salt. Mixture can be made ahead and refrigerated; reheat to order.
1 ½ oz. tequila 1 oz. unfiltered apple cider ¼ oz. lemon juice ¼ oz. crème de cassis Pour tequila and unfiltered apple cider into glass over ice. Add lemon juice and creme de cassis and stir. Garnish with slice of unpeeled apple and serve.
Lethal Mary
1 oz. lemon juice
Recipe courtesy Lethal Mezcal
3 dashes of Peychaud bitters
Makes 1 cocktail
Dehydrated lemon wheel, for garnish
2 oz. Lethal Mezcal 4 oz. tomato juice 2 dashes Tabasco sauce 2 dashes Worcestershire sauce 1 t. horseradish 1 pinch celery salt
Fruit Cart Negroni
1 squeezed lemon wedge
Recipe courtesy of Gracias Madre, West Hollywood, California
Celery stalk and lime wedge, for garnish Combine all ingredients, pour over ice, and garnish with celery stalk and lime wedge.
Recipe courtesy of Lethal Mezcal Makes 1 cocktail
Makes 1 cocktail 2 oz. El Recuerdo Joven Mezcal 2 oz. pineapple juice (ideally fresh) ½ oz. agave syrup ¼ oz. pomegranate syrup
Tajin spice mix, for rimming
1 oz. water
Lethal Mule Recipe courtesy Lethal Mezcal Makes 1 cocktail
Rim a highball glass with Tajin by moistening the lip with a cut lime wedge, then rolling the rim in a plate containing Tajin. Fill a shaker with ice, combine ingredients and shake. Pour into the highball glass. Finish with pineapple frond and/or slim lime wheel.
Durango Bird
1 oz. lime juice
Recipe courtesy of Odd Birds Cocktail Lounge & Kitchen, St Augustine, Florida
4 oz. ginger beer
Makes 1 cocktail
Lime wedge, for garnish
1½ oz. Bosscal Joven Mezcal
Combine all ingredients, pour over ice, and garnish with lime wedge.
¾ oz. pamplemousse liqueur
2 oz. Lethal Mezcal
1 oz. cucumber-mango infused Campari Bar Spoon Manzanilla Sherry
1 oz. Simply Agave Nectar
Combine all ingredients, pour over ice, and garnish with orange wedge.
½ oz. Rhinehall Mango Brandy
Recipe courtesy Rocco’s Tacos, Miami, Florida
2 oz. Lethal Mezcal
Orange wedge, for garnish.
1 oz. Cupreata Mezcal
1 oz. Cocci Americano
Pineapple frond and/or slim lime wheel, for garnish
1 oz. fresh lime juice
Makes 1 cocktail
Homb-Rise
1 oz. freshly squeezed lime juice
Lethal Margarita
Add all the ingredients in a cocktail shaker with ice. Shake and double strain. Garnish and serve.
½ oz. simple syrup
Cucumber wheel, for garnish Combine ingredients and stir. Pour into a double rocks glass with a large ice rock cube. Garnish with cucumber wheel and serve.
Silencio Michelada Recipe courtesy of Torrence Swain, Mezcal El Silencio Makes 1 cocktail 1 oz. Mezcal El Silencio Espadin 3 oz. celery juice ¼ oz. Dashi Sauce One dash Worcestershire Sauce One dash Pink Peppercorn Bitters Juice from half a lime Lager beer Celery stalk, for garnish Muddle celery juice with the Dashi and Worcestershire sauces in the glass you’re going to serve the cocktail in. Squeeze in lime juice and then add the bitters and mezcal. Add ice and stir to combine all ingredients. Top off with lager. Garnish with celery stalk. SEPT/OCT 2021
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